Preheat your oven to 400 degrees F.
Combine dry ingredients separately. Cut in your butter (aka mix in the cubed butter with the flour, and then use a butter knife or pastry blender tool to incorporate the butter and the flour into you get little crumbs). Be careful not to touch the flour too much. Your body heat will melt the butter.
Add the buttermilk, and mix everything into it's combined. Don't overmix.
Roll out the dough. I like to dump it all out onto a floured surface. Combine everything into a pile. Roll and then fold together for more layers and then roll gently before cutting.
Either cut with your knife into squares or use a biscuit cutter.
Place your biscuits on parchment lined baking trays. Brush the tops with egg wash, and then bake for 20 minutes.
While your biscuits are in the oven, it's time to make your jam. With your saucepan hot, throw in the butter and wait for it to melt and brown. Throw in the diced peaches and cook them down with the sugars and spices. Deglaze your saucepan with the bourbon and lemon juice (+zest). Once everything starts to meld together and thickens, let it cool down.
This jam should be stored in the fridge.
Place a little bit of that jam on the bottom of your serving plate. Biscuit on top. Spoon some of those delicious jammy peaches on top and on the side. Garnish with some fresh basil leaves or a side of vanilla ice cream. Voila!
0 servings